Our study was carried out to increase the biological and nutritive value of traditional kishk product. Purslane kishk was prepared by adding varying concentrations of purslane powder (0.0, 0.25, 0.5, 1.0, 1.5 and 2%) to traditional kishk mixtures. Results showed that, the purslane powder is rich in K, P and Ca and it has a high content of protein, fat and ash while low content of moisture and pH values. Addition of purslane increasing the amount of protein, acidity and ash with increasing of purslane powder concentration 22.66±0.25 to 25.91±0.02%, 1.2 to 1.85% and 5.55±0.02 to 6.55±0.03%, respectively. Moisture, fat and pH value were decreased with the increasing of purslane powder concentration. Prepared purslane kishk had higher values of K, P, Ca and Na contents than those of control sample, specially potassium content which increased from 580.49±2.786 to 970.31±1.04 mg/100gm. The results indicated that prepared purslane kishk had a higher values of water holding capacity and antioxidant activity, which increased from 459.19 to 519,51 pellet, g/kg and 24.11 to 46.70 %, respectively. Microbiological evaluation should an increase of total viable bacterial, Lactobacilli, Streptococci and spore forming bacteria countswith increasing amount of purslane powder. Whilst, coliform, yeasts and molds were not detected in all prepared kishk treatments. Overall, kishk which prepared by the addition of purslane powder provides highly nutritional and biological value.